Herb Pasta Dough
2 Gallons Mixed herbs (Basil, parsley, tarragon, chervil), leaves only
1 Cup Extra virgin olive oil
42 Cups All-purpose flour, sifted
32 Ea. Eggs
Salt and pepper to taste
Puree herbs in batches, seasoning each batch and dividing up the olive oil.
Divide finished product into 2 parts. Divide flour into 2 bowls. Divide eggs
into two bowls. Make a well in the center each flour bowl. Add eggs, puree and
more salt to each bowl respectively. Mix as normal. Add flour or water to adjust
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